Instant Pot Scalloped Potatoes
Here is an easy Instant Pot scalloped potatoes recipe you can use as the perfect cheesy side dish for the holidays or year round with dinner.
Prep Time15 mins
Cook Time14 mins
Total Time40 mins
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp pepper
- 2.5 tbsp flour all purpose
- 1.5 c milk whole milk
- 2 lbs potatoes peeled, sliced into 1/8" pieces, we used Yukon Gold
- 1.5 c cheese white cheddar, shredded
- 1/4 c chicken broth or vegetable broth, or water
Set pot to saute and add your butter so it melts. Then add salt and pepper. Now add the flour and mix until you form a paste and cook for a minute. Stir this consistently so it doesn't burn.
Pour in the milk and whisk so it is combined well and smooth. Allow to cook until it begins to thicken up, about 2 minutes. It should resemble gravy now. Turn pot off
Ladle out half the sauce into a bowl and set aside. Arrange half of your potato slices into the pot on top of the remaining sauce in layers, as evenly as possible.
Sprinkle half of your cheese on top, then arrange the remaining half of the potatoes in even layers and pour the remaining sauce on top of them. Last and top layer will be remaining cheese.
Close the lid and steam valve and set to high pressure for 4 minutes. Then allow to naturally release steam for 10 minutes. Release rest of pressure and serve or if you want them crispy on top transfer to a baking dish.
Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.
Serving: 4oz | Calories: 226kcal | Carbohydrates: 18g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 518mg | Potassium: 555mg | Fiber: 3g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 13mg | Calcium: 240mg | Iron: 4mg